food for all

Zucchini Lasagna Rollups

I never thought I would be someone to meal prep for the week. I love leftovers, but meal prep? That sounds like boring, “way-too-clean-for-me” type of meals. That all changed a couple weeks ago when my husband got a new job where he was more likely to buy lunch then to remember to bring one. I was already trying to bring my own lunch to work to prevent those all-carb days in the Employee Dining Room (not that there aren’t other plant-based options, but why do fried noodles and roasted potatoes have to fall on the same day?!). The time had come start planning ahead.

I tried to think of dishes that were good whether they were hot or just out of the fridge. I remembered this amazing Not-Ricotta/Spinach and Artichoke combination that I found in a book I received as a gift years back, The Vegan Bible. The original recipe was meant for traditional lasagna noodles. I think the noodles are too heavy, and I find zucchini lasagna is too messy, so I decided to give Zucchini Lasagna Rollups a try! These Lasagna Rollups are filling and will make your co-workers envious when lunch time rolls around.

I made my Rollups in a 12″ cast iron skillet. It looks pretty and it’s perfect for the amount of ingredients in this recipe. Scale accordingly, if using a differently shaped dish or pan.

If you are choosing to make your own sauce from scratch, start by heating the olive oil in a medium sauce pan on medium heat. Add in your onions and garlic, stirring frequently to allow the onions to cook down. After about 4-5 minutes, coat the onions and garlic with the tomato paste and continue to cook for another minute. Pour in the white wine. Once the wine has created a sauce from the paste (about 30 seconds), add in the tomatoes, agave, oregano, salt, and red pepper. Gently break down the tomatoes with your spoon and cover. Allow for sauce to simmer for about 20 minutes.

While your sauce is simmering, prepare your Not-Ricotta filling. Crumble the firm tofu into a medium sized bowl. Stir in the rest of the ingredients until combined. In a separate bowl, mix the artichoke and spinach together.

Preheat the oven to 375 degrees. Line the bottom of your skillet with your sauce, putting the rest aside for now. One zucchini ribbon at a time, spread about 1 tbsp of the Not-Ricotta filling followed by 1 tsp of the spinach-artichoke mixture on to the zucchini. This is something you might have to play with depending on your ribbons. Some fillings will need to be a little less, some could use a little more. Carefully, roll the zucchini and place in the skillet. The first row may be a little loose, but this will fix itself as you add more into the skillet.

Once your skillet is full, spoon the rest of your sauce on top of your zucchini rolls and place in the oven for about 40 minutes. Remove from oven and allow to cool. Top with fresh basil and serve immediately or save for later! Great with a piece of toast or veggie Italian sausage.

*Note – The zucchini will become watery when cooked. I find that using a fork to scoop out each roll will prevent a soggy dish when storing.*